Now you are really making me hungry. It's been a long time since I had real Cajun food. Once in a while you see frozen crawfish in the stores but it's not the same as the real deal. I lived in Breaux Bridge. I remember getting the giant shrimp fresh off the boats in New Iberia. I couldn't taste food for at least 6 months when I moved back out west.

Now you are really making me hungry. It's been a long time since I had real Cajun food. Once in a while you see frozen crawfish in the stores but it's not the same as the real deal. I lived in Breaux Bridge. I remember getting the giant shrimp fresh off the boats in New Iberia. I couldn't taste food for at least 6 months when I moved back out west.

When I was a kid growing up,, My step dad, and all my uncle's had Shrimp boats,,, I was always on one of them working,,,
I was 15 yrs old running a 60' double rigger shrimp boat for one of my uncle's,,I lived on that boat in the summers..We ate the things we cought,, Fried shrimp, fried squid , Fried fish, You name it.. Boy was that the life... Right out the water into the pan,, Sleeping on the water was also a plus...Great life out there..If your from breaux bridge, You know what I'm talking about... That 60' boat was set up where one man or young boy could run it by his self... Man !!! this took me back a few years..

I was only a honorary Cajun . I only lived there a few years. I remember when they took me out frogging. I didn't have any idea how they could catch frogs with a car battery and a spotlight. The spotlight blinded the frogs, then they just pulled the boat up grabed the frog and put them in the burlap sack. I was in shock the first time I went to a crawfish boil, I didn't know people ate them, they were just something in the canals here.
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I was only a honorary Cajun . I only lived there a few years. I remember when they took me out frogging. I didn't have any idea how they could catch frogs with a car battery and a spotlight. The spotlight blinded the frogs, then they just pulled the boat up grabed the frog and put them in the burlap sack. I was in shock the first time I went to a crawfish boil, I didn't know people ate them, they were just something in the canals here.
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Funny you bring up catching frogs.... I had a guy that use to live next door to me that always wanted me to go frogging with him,,, One Night I did,,, He said you drive the boat, I'll do the catching,, Sounds good,,, He shined the light on a gator that passed on side of the boat,, I told him to shine it on the next one he saw,,, Now the driver seat is over his motor,,, So when we got to the next gator and he held the light on him,, I jumped down from the seat and reached down with both hands and grabed the gator behind the neck and pulled him into his mud boat and let him go in front of the seat,,,, Now this gator was only five foot, And my friend was on the front of this little mud boat,, I got back into the seat,, Now this gator wasn't wanting to go for a ride,,,,HE WANTED OUT !!!!

And my friend didn't have any wheres to go but the water,,
Good thing the gator wanted out,,, It didn't take him long to hit the water...

I was laughing so hard,, I was crying... This guy was so white it looked like day light that night....
He made me promiss him I wouldn't every do that again...HEHEHEHEHE

Here's a shot of one of the frog's we cought that night... Oh !!! I don't think the guy was as big as the gator..LOL

And yes that is the guy... I think he was still in shock...
We had one that was on the big side,,, But we did catch some way bigger then that before..That was the biggest that night..

Well V8&4spd, Well, I finally fixed a rack of spareribs that exceeded all expectations. Cooked them low and slow with indirect heat and a mopping sauce pan in there to warm and create moisture. Kept the temp at 200 to 275 and basted them every 30 minutes to an hour depending. Made the moppoing sauce out of your Sesame Ginger Marinade, Beer, Apple Cider Vinegar, Olive Oil, Brown sugar and course sliced Aneheim/Jalapeno/green onions. Put'em on at 7am and pulled them off at 11:30am and the meat was falling off the bones and the bark was just chewy enuff to be larapin (only 4 ribs left after Sherry and I got thru with lunch)

I also made a tater salad with yukon gold and sweet taters that is the best I've ever done but I'm not a tater salad maker or conisuer for that matter. Used the KISS principle and learned a couple of things about boiling taters and eggs for tater salad too.

Now I am really hungry. I need to make some more ribs with the sesame ginger. That is the good stuff. At first I didn't know what to expect with the sesame ginger marinade on ribs, I was use to using it on beef. Try some on tri tip, you won't be disapointed.

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